Thai Fish Cakes
From sm8085 12 years agoIngredients
- 1 lb (500g approx) white-fleshed fish fillets shopping list
- 6 kaffir lime leaves, snipped into thin strips with scissors shopping list
- 3 Tbsp. coconut milk shopping list
- 2 Tbsp. fish sauce shopping list
- 1/2 tsp. shrimp paste shopping list
- 1/2 Tbsp. chili powder shopping list
- 1/3 tsp. ground cumin shopping list
- 1/4 tsp. ground coriander shopping list
- 1/2 tsp. brown sugar shopping list
- 3 spring onions, sliced shopping list
- 1 thumb-size piece galangal OR ginger, grated shopping list
- 3 cloves garlic shopping list
- 1 red chili, sliced, OR 1/2 tsp. dried crushed chili shopping list
- 1/3 to 1/2 cucumber (to accompany cakes) shopping list
- oil for high temp. frying shopping list
- To SERVE: Thai sweet chili sauce, lime wedges, handful fresh cilantro shopping list
How to make it
- Rinse fish and pat dry. Cut into chunks and place in food processor .
- In a cup, combine the coconut milk, fish sauce, shrimp paste, chili powder, cumin, ground coriander, and brown sugar. Stir with a fork to combine, then pour into the processor over the fish.
- Add remaining ingredients (kaffir lime leaf strips, green onion, galangal/ginger, garlic, and chili). Pulse to create a thick fish paste.
- Picking up a small amount in your hand (about the size of a golf ball) pat the paste into a small cake and set on a clean plate. Note that traditional Thai fish cakes are small (about 2 inches in diameter and 3/4 to 1 inch thick) and not too thick. If your paste is too wet to easily form into cakes, add a little flour or breadcrumbs to the mix. As you continue making the cakes, it helps to rinse your hands every so often with cool water to prevent paste from sticking.
- Set plate of cakes in the refrigerator for 10 minutes to firm up. Meanwhile, prepare your pan for frying as well as your garnishes.
- Dice cucumber into small cubes.
- Pour oil into a small frying pan or wok (at least 1 inch deep).
- Heat oil. When hot enough (a breakcrumb should sizzle and cook immediately when dropped in), gently place cakes in oil. Allow to fry 30 seconds to 1 minute before turning, gently lifting cakes from the bottom of the pan (they may stick a little). Fry until golden-brown and drain on paper towel.
- Serve fish cakes immediately with the chopped cucumber and Thai sweet chili sauce drizzled over. Top with fresh cilantro and a squeeze of lime juice just before eating.
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